Light vegetable oil spray
      8 oz Firm tofu

    1/4 c  Part skim milk ricotta chees

      4 oz Light cream cheese

    1/4 c  Pure maple syrup

      3 tb Cocoa powder, unsweetened

      2 lg Egg whites

      1 tb Ground cinnamon

      3 tb Light Irish cream liqueur

      1 tb Coffee liqueur

------------------------------FOR THE TOPPING------------------------------
    1/2 c  Nonfat sour cream or plain

           -nonfat yogurt
      1 ts Pure vanilla extract

      1 tb Honey

  Preheat the oven to 350 degrees.
  Coat a 10-inch glass pie plate with 3 sprays of the vegetable oil.
  In the bowl of a food processor, combine the tofu, ricotta cheese, cream
  cheese, maple syrup, cocoa powder, egg whites, cinnamon, and the liqueurs.
  Puree until smooth and pour into the prepared pie plate.
  Place the pie plate on the center rack of the oven.  On the bottom rack,
  place a baking pan filled halfway with water.  Bake for 1 hour.
  While the cake is baking, combine all the topping ingredients in a small
  bowl and whisk thoroughly.
  When the cake has cooked for an hour, remove it from the oven, spread the
  topping on evenly, decorate if you wish, and return it to the oven.  Bake
  for about 10 minutes more, until the topping sets.
  Refrigerate for 2 hours before serving.  Decorate with the Chocolate Sauce
  Design if you wish.
  Making a Chocolate Sauce Design:  Put a mixture of 2 tablespoons pure
  maple syrup and 2 tablespoons unsweetened cocoa powder into a squeeze
  bottle or an improvised pastry bag, which can be made by forcing the sauce
  into a bottom corner of a sturdy plastic storage bag and pricking a small
  hole throught which it can flow.  Squeeze a series of straight lines
  across the cake, then rake the tines of a fork across the top in the
  opposite direction to create a pattern.